Pasta

News about pasta, including commentary and archival articles published in The New York Times.

Chronology of Coverage

Jun. 20, 2012

Two new dried pastas from the Cipriani brand are made only with egg whites, so they are cholesterol free. MORE

May. 8, 2012

Gregory Schmidt Advertising column observes Delverde, an Italian company that makes premium pasta, will be showcasing its wares and other Italian delicacies on an East Coast tour in a 40-foot bus. MORE

Jan. 10, 2012

Mathematicians have been inspired by pasta and the complex equations that produce their shapes; new book Pasta by Design by George L Legendre expounds on the theme, providing a mathematical equation for 92 types of pasta. MORE

Editorial Desk

In Italy, cooking and eating are not chores, they are one of life's gifts that nourish the soul as well as the body. Sadly, according to fans of the low-carb mania that is sweeping the United States, the Italian gastronomic landscape is the equivalent of a minefield.

July 6, 2004healthOp-Ed

Dining In, Dining Out/Style Desk

There comes a time when a besmirched, besieged food must step up to the plate and defend its honor, or at least its carbohydrate count. Here in the land that has loved and cooked it best, pasta is about to make its stand.

February 11, 2004diningNews

Dining In, Dining Out/Style Desk

Until last week, my lasagna record was clean. I might have eaten it, but I never made it. Why bother boiling noodles and simmering sauce and laboring over layers just to get a dish I associate with dining experiences at 30,000 feet?

October 31, 2001diningNews

Dining In/Dining Out

Americans are strictly bush-leaguers when it comes to pasta, consuming about 26 pounds per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country.

September 17, 1997diningNews

National Desk

Bye-bye, pasta. It's been fun. But some diet experts who have been extolling the health benefits of low-fat, high-carbohydrate foods are now backtracking. Starchy foods, they suspect, actually contribute to obesity.

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October 8, 2014, Wednesday

Ms. Lin-Liu documented her adventures tracing the history of the noodle on the ancient Silk Road in her book “On the Noodle Road: From Beijing to Rome, with Love and Pasta,” which has just come out in paperback.